The result is really great tasting professional chocolate. The white color is because the cocoa butter is separating from the cocoa fiber over time and causing "fat bloom" which is a whitish or gray swirl in the chocolate.
If the white is also rough to touch it is sugar crystals and this is called "sugar bloom" and will be white with rough little crystals. Cocoa beans are typically ratio of cocoa butter to cocoa fiber. The cocoa butter is the natural fat and is whitish color while the cocoa fiber is the brown chocolate color. Fat Bloom is the result of not tempering your chocolate after melting to realign the cocoa butter with the cocoa fiber.
High quality gourmet chocolate like Santa Barbara Chocolate is based on cocoa butter and not additives or oils and this is why it is recommended to temper your chocolate when using it. Here are directions on how to temper gourmet chocolate. The cocoa butter separates and creates white swirls if you do not temper your chocolate properly or if the chocolate is exposed to heat causing it to go out of temper.
The answer is basically melt and then work with your chocolate at a temperature lower than 89F. Go lower in temperature if you are dealing with white or milk chocolate. Our link to the tempering guide is helpful and you'll find it very easy to follow and temper chocolate like a professional. Here is a video we made on easy chocolate tempering :. Hi, I just threw out 10 large off my favorite chocolate bars.
I did taste it but was not worth the calories for me. I wish I read what the readers wrote I could have used it in my baking. Thank you all for the good ideas and info. Just wondering if the chocolate chips that have white on them, can they be used in chocolate chip cookies or will the white show through. I hate to waste them. I suppose I could melt it and just make chocolate chunk cookies?
Thank you for info. I have melting dark chocolate. It did snow most of the day today, but it was clear and very cold tonight when we dipped. I melted the chocolate in a double boiler, no water got in, but I possibly got the chocolate too hot. Any suggestions to keeping the chocolate shiny and beautiful would be greatly appreciated. Thank you, Kristie Hi Kristie, Sorry you're having troubles on your first "solo run" with chocolate candy making.
Don't panic. You can sort this out. The problem you are having is called "bloom. Be careful about that. Don't heat the chocolate until it is completely melted. The residual heat will finish melting the chocolate as you stir it. It takes a little longer and a bit of elbow grease, but you won't risk overheating it. Did you put the chocolates in the freezer or refrigerator to set? That may be the problem. Moisture causes the sugar to rise to the surface and discolor the chocolate.
If you must chill the chocolates, cover them with a towel when returning them to room temperature to help reduce the chances of condensation building up on them and getting sugar bloom. The other kind of 'bloom' is fat bloom.
That usually occurs when your chocolate melts and resets. The fats separate and cause discoloration. The good thing about bloom is that it doesn't change the taste, just the appearance. But I know you want your chocolates to look as beautiful as they taste. Another way to help get the chocolate to set nice and shiny is to add a bit of paraffin wax used in making jam, etc.
It helps the chocolate set easier and with a nicer looking finish. You may not have any paraffin on hand. If not, try adding a teaspoon or so of Crisco shortening to the melting chocolate.
When stored properly in a dry and cool place, milk chocolate can last for up to a year, dark chocolate for two years, and white chocolate for up to four months. Truffles and coconut topping chocolates, on the other hand, last only for three to four months. How long can you eat chocolate after the expiration date? If you stored the chocolate properly, you can eat milk chocolate two to four months after the expiration date without any difference in taste or quality.
Dark chocolate for one year and white chocolate for up to four months. Can chocolate be stored at room temperature? You can most definitely store chocolate at room temperature without it having any major impact on the overall quality.
Cite This! Try Our Crossword Puzzle! What Is the Missing Number? Try Our Sudoku Puzzles! More Awesome Stuff.
0コメント